As the sun dipped behind the horizon, casting a golden hue over the lavender fields near my grandmother’s cottage, I found myself reminiscing about the sweet aroma that filled the air. It was the perfect inspiration for these Lavender Honey Tartlets. Each bite transports me back to those serene moments, where the scent of blooming lavender mingled with honey, creating a symphony of flavors that danced on my palate. These tartlets are not just a treat; they are a delightful trip down memory lane.
Ingredients
For the Tartlet Shells:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 large egg yolk
1-2 tablespoons cold water
For the Lavender Honey Filling:
½ cup honey
1 tablespoon dried culinary lavender
2 tablespoons unsalted butter
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Lemon Mascarpone Cream:
1 cup mascarpone cheese
½ cup heavy cream
2 tablespoons powdered sugar
Zest of 1 lemon
1 tablespoon lemon juice
Instructions
Begin by preparing the tartlet shells. In a bowl, combine the flour and powdered sugar, then add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Incorporate the egg yolk, mixing until the dough starts to come together. If necessary, add cold water, one tablespoon at a time. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, you can create the lavender honey filling. In a small saucepan over low heat, combine the honey, dried lavender, and butter. Stir gently until the butter melts and the mixture is fragrant. Remove from heat and let it cool slightly. In a mixing bowl, whisk the eggs, lemon juice, vanilla extract, and salt. Gradually add the honey mixture into the eggs, stirring continuously to avoid cooking the eggs. Set aside.
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles and fit them into a tartlet pan, trimming any excess dough. Prick the bottoms with a fork to prevent bubbling. Bake the tartlet shells for about 15 minutes, or until they are lightly golden. Allow them to cool completely.
Once the shells are ready, pour the lavender honey filling into each tartlet shell, filling them about three-quarters full. Bake for another 15-20 minutes until the filling is set but still slightly wobbly in the center. Remove from the oven and let them cool completely on a wire rack.
While the tartlets cool, whip up the lemon mascarpone cream. In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon zest, and lemon juice. Beat with an electric mixer until soft peaks form and the mixture is fluffy.
To serve, dollop a generous spoonful of lemon mascarpone cream atop each tartlet. For an extra touch, sprinkle a few dried lavender buds on top and drizzle with a little extra honey. These Lavender Honey Tartlets with Lemon Mascarpone Cream are not just a dessert; they’re a celebration of memories, flavor, and the beauty of simple ingredients coming together to create something extraordinary.